From spicy tomatoes to roasted potatoes – 8 of the tastiest salads to tuck into this summer

BROCCOLI AND LENTIL SALAD WITH CURRIED TAHINI AND DATES

Tahini sauces are wonderful vehicles for adding creaminess to dishes without the need for dairy. Here broccoli florets and radishes are first roasted then dressed with a curry-spiced tahini dressing – served on a bed of lentils. Pair this dish with something light and sharp, such as fennel, avocado and pistachio salad (for the recipe turn to page 30) and crusty sourdough bread, for a fabulously flavoursome and healthy meal. I’ve suggested puy lentils for this dish as they hold their shape so well, but they are more expensive than regular brown or green lentils, which you can use instead – just reduce the cooking time as the latter normally soften in 15 to 20 minutes.

SERVES 4-6 as part of a mezze

For the roasted vegetables

700g broccoli (about 2 crowns)

140g small red radishes (about 16)

2 tbsp vegetable oil

½ tsp salt

For the lentils

240g puy lentils (see above)

2 tbsp extra virgin olive oil

3 tbsp lemon juice

½ tsp salt

¼ tsp freshly ground black pepper

For the curried tahini sauce

120g tahini

75ml lemon juice

60ml water

1 garlic clove, finely grated

1 tsp medium curry powder

1 tbsp maple syrup

salt and freshly ground black pepper

To serve

6 medjool dates, pitted and roughly chopped

small handful of chopped parsley or coriander leaves (optional)

1 Preheat the oven to 200C/ 180C fan/gas 6. Break up the broccoli florets and cut off the stalks where they naturally separate. Slice the stalks into thick pieces about the same size as the florets. Put the broccoli and radishes on a large baking sheet and toss with the vegetable oil and salt. Roast for about 20 minutes, until cooked but still firm. The broccoli will be slightly charred (that’s OK). Set aside to cool.

2 While the vegetables are in the oven, combine the lentils and 600ml just-boiled water in a small saucepan, cover and cook over a medium heat for 25 to 30 minutes until the lentils are soft but still have some shape. Drain and return to the saucepan, then dress with the olive oil, the lemon juice, salt and pepper.

3 To make the curried tahini sauce, whisk together all the ingredients in a small bowl. The sauce will thicken as it sits, so if making it in advance, you may need to add more water.

4 To serve, spread the lentils in a serving dish, spoon over two-thirds of the tahini sauce, pile the roasted broccoli and radishes on top, drizzle over the remaining tahini sauce, and scatter the dates and herbs (if using) on top.

BEETROOTS WITH WHIPPED FETA AND ZA’ATAR

Sweet beetroots and salty feta are a winning Mediterranean combination. In this dish they’re teamed with za’atar, the tangy Levantine spice of wild thyme, sesame seeds and sumac, for a vibrant side salad. If you make it ahead of time, the beetroot juices will seep into the whipped feta, making beautiful pink swirls.

SERVES 4 as part of a mezze

For the whipped feta

150g feta cheese

80g full-fat Greek yogurt

½ garlic clove, finely grated

For the beetroots

550g cooked beetroots, peeled and cut into 2cm pieces (see Tip)

1 tbsp lemon juice

1 tbsp extra virgin olive oil, plus more to drizzle

1 tbsp za’atar

¼ tsp salt

¼ tsp freshly ground black pepper

2 tbsp parsley, roughly chopped

1 tbsp sunflower seeds

1 Crumble the feta into a food processor then add the yogurt and garlic. Blitz until light and fluffy. Spread on a large plate and smooth it out into a thin layer with the back of a spoon.

2 In a large bowl, toss the beetroots with the lemon juice, olive oil, za’atar and the salt and pepper (check to see whether your za’atar spice mix has salt in it – you may want to use more or less salt accordingly).

3 Spoon the beetroots over the feta and scatter on the chopped parsley. Toast the sunflower seeds in a dry frying pan over a medium heat for 1 or 2 minutes, until glossy, then scatter over the beetroots. Finish with another drizzle of oil.

Tip Using ready-cooked vacuum-packed beetroots will save time, but if you want to cook them yourself, I recommend roasting. Wrap each beetroot in foil and roast at 200C/180C fan/gas 6 for about 1 hour. The skins should peel off easily after they are cooked.

ORANGE, RADISH AND OLIVE SALAD 

Vibrant and refreshing, this Moroccan-inspired salad is tossed with a cumin and paprika dressing, evoking in my mind the heady and aromatic scents of North African souks. It is a dish of ingredients that can vary immensely, from the acidity of the oranges to the saltiness of the olives, so use your judgment and adjust the quantities where necessary. Should your black olives be particularly salty, you can leave them to soak in cold water for 10 minutes and then drain. I like to use blood oranges when they are in season, or a combination of regular and blood oranges to create more vivid appeal.

SERVES 4

For the dressing

2 tbsp extra virgin olive oil

2 tbsp lemon juice

½ garlic clove, crushed

½ tsp ground cumin

¼ tsp sweet paprika

¼ tsp salt

freshly ground black pepper

For the oranges

5 or 6 blood oranges or 4 large navel oranges

2 or 3 radishes, very thinly sliced

60g Kalamata olives, pitted and sliced

finely chopped coriander leaves, for serving

Aleppo pepper or other mild chilli flakes, for serving

1 To make the dressing, whisk all the ingredients together in a small bowl and set aside for the flavours to infuse.

2 Peel the oranges and slice into thin discs. This is best achieved by cutting the top and bottom off each orange, placing the fruit on a chopping board and using a sharp knife to slice down the sides, removing the rind and pith.

3 Put the oranges in a large bowl and pour over the dressing. With clean hands, very carefully mix in the dressing, then lift out the orange slices and arrange on a serving plate.

4 Add the radishes and olives to what remains of the dressing in the bowl and mix well. Strew the radishes and olives over the oranges, pour over any dressing still in the bowl and finish with a sprinkle of the chopped coriander and the chilli flakes.

FENNEL, AVOCADO AND PISTACHIO SALAD

This fragrant salad celebrates the delicate flavours of anise with its thin shavings of crunchy fennel and tangles of tarragon, which come together to make a highly aromatic side dish. Tarragon is one of the most underused herbs in Western cooking, but Iranians love it. I adore its peppery, aniseed flavour, and if I’m buying it for this salad I like to use the rest finely chopped into an omelette or strewn across some feta and cucumber in a sandwich. Using a mandoline will help you slice the fennel finely (I use the thickest settings on mine to make this). Just be careful with your fingers!

SERVES 4-6

2 heads of little gem lettuce, leaves separated

1 fennel bulb, thinly sliced

large handful of mint leaves, finely chopped

large handful of parsley leaves, finely chopped

small handful of tarragon leaves

3 tbsp pistachios, shelled

2 ripe avocados, sliced

For the dressing

3 tbsp extra virgin olive oil

2 tbsp lemon juice

1 tbsp white wine vinegar or apple cider vinegar

½ tsp salt

¼ tsp freshly ground black pepper

1 Mix the lettuce leaves, fennel and herbs in a large bowl.

2 Toast the pistachios in a pan over a medium heat for 2 to 3 minutes. Roughly chop on a board and add to the salad.

3 Make the dressing by whisking all the ingredients together in a small bowl. Pour this over the salad leaves then, with clean hands, mix it all together, ensuring every leaf is covered. Add the avocado and lightly toss again until coated. Taste and adjust the seasoning – depending on what you are serving this with; you may want a touch more salt or vinegar.

SPICY TOMATOES WITH WALNUTS AND POMEGRANATE

This punchy salad is known as Gavurdaği salatasi in Turkish – it gets its name from the Gavur Mountains in the Eastern part of the country. As with all tomato salads, the quality of the fruit will determine how tasty the finished dish is, so buy the best available. I like to serve this as part of a spread of mezze-style starters, alongside flatbreads to mop up its spicy and sour juices. Be sure to buy pomegranate molasses without any added sugar and to use fresh walnuts, as they can very quickly become rancid and bitter. (I store mine in an airtight jar in the fridge so they last longer.) I recommend making this salad 30 minutes or so before you want to serve it to allow time for the dressing to infuse the ingredients.

SERVES 4-6 as part of a mezze

680g ripe tomatoes, cut into small pieces

125g walnuts, finely chopped

1 large handful of mint leaves, finely chopped

large handful of parsley leaves, finely chopped

3 spring onions, finely sliced

For the dressing

3 tbsp extra virgin olive oil

2 tbsp lemon juice

2 tbsp pomegranate molasses

1 small garlic clove, finely grated

1½ tsp sumac

1½ tsp Aleppo pepper or other mild chilli flakes

¾ tsp salt

¼ tsp freshly ground black pepper

1 Combine the tomatoes, walnuts, herbs and spring onions in a large bowl.

2 To make the dressing, whisk all the ingredients together in a small bowl.

3 Pour the dressing over the salad and toss well. Set aside for 15 minutes, then taste and adjust the seasoning. This is a dish that is supposed to be sharp and spicy, so you may want to add more lemon, chilli flakes and salt according to your taste.

COURGETTE, PEA AND BULGUR PILAF 

This fragrant salad uses as its base bulgur wheat, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean for stuffing vegetables, thickening soups and serving in pilafs (like here). The grains hold their shape and texture when dressed, so are great to prepare ahead for picnics. For a more substantial dish I add a block of feta, crumbled into large chunks throughout.

SERVES 4

For the dressing

2 tbsp extra virgin olive oil

3 tbsp lemon juice

½ garlic clove, crushed

1½ tsp sumac

½ tsp ground allspice

½ tsp salt

¼ tsp freshly ground black pepper

For the pilaf

3 medium courgettes (500g), halved diagonally and cut crosswise into large pieces

2 tbsp vegetable oil

½ tsp salt

100g bulgur wheat

115g frozen peas

25g flaked almonds

grated zest of 1 lemon

2 large handfuls of mint leaves, roughly chopped

2 large handfuls of parsley, roughly chopped

1 Preheat the oven to 200C/ 180C fan/gas 6. To make the dressing, whisk together all the ingredients in a small bowl. Set aside to allow the acidity of the lemon to mellow out the raw garlic.

2 On a large baking sheet, toss the courgette pieces with the vegetable oil and salt. Roast for 12 to 15 minutes until they are soft but still have some bite. Set aside to cool to room temperature.

3 Meanwhile, put the bulgur wheat in a saucepan and add enough just-boiled water to cover the grains by about 2.5cm. Cook over a medium heat for around 15 minutes until the grains are soft. When they are ready, add in the frozen peas and cook for a further 2 minutes. Drain, rinse under cold running water and leave in a fine-mesh sieve in the sink to allow the excess water to drain away.

4 Toast the almonds in a dry frying pan over a medium heat for a few minutes until they have turned golden brown, then remove from the heat.

5 Transfer the bulgur wheat and peas to a large bowl. Add the dressing, lemon zest and herbs and toss well. Fold in the courgette and half the almonds, taste to adjust the seasoning, then top with the remaining almonds.

ROAST POTATO, ASPARAGUS AND SUN-DRIED TOMATO SALAD

I love making this salad when the first new potatoes of the year arrive and the joy of outdoor eating returns. But any kind of waxy potato will do, just choose what is most easily available to you. Roasting the potatoes gives the salad a wonderful, crispy texture, and sun-dried tomatoes evoke memories of sun-tinged travels through Italy and Turkey. The mozzarella is optional – I love the contrast of the soft pieces strewn across the crunchy asparagus, but it’s just as good without.

SERVES 4

1kg new potatoes

vegetable oil

200g asparagus tips (about 18 stalks)

2 large handfuls rocket leaves

2 tbsp finely sliced spring onions

6 sun-dried tomato halves, roughly chopped

1 large handful basil leaves, roughly torn

125g fresh mozzarella ball (optional)

Aleppo pepper or other mild chilli flakes

salt

For the dressing 

2 tbsp extra-virgin olive oil

1½ tbsp lemon juice

½ tsp ground allspice

1 garlic clove, smashed with the side of a knife

salt and freshly ground black pepper

1 Preheat the oven to 200C/180C fan/gas 6. On a large baking sheet, toss the potatoes with 2 tablespoons vegetable oil and ¼ teaspoon salt. Roast for about 50 minutes, until tender inside and crispy and golden on the outside. After 40 minutes, toss the asparagus in a little vegetable oil and a sprinkle of salt, and add these to the potatoes for the last 10 minutes of their roasting time.

2 Meanwhile, make the dressing by whisking together the olive oil, lemon juice, allspice, smashed garlic clove, ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl. Set aside to infuse for at least 15 minutes.

3 When the potatoes have cooked, set them aside until cool enough to handle. Use your hands to roughly tear them into halves or, if they are big, into quarters. Transfer them to a large bowl and add the rocket, spring onions and sun-dried tomatoes.

4 Remove the garlic from the dressing and then pour the dressing over the salad. Mix well. Gently fold in the basil. If you are adding the mozzarella, tear it into chunks and nestle around the potatoes. Finish with a sprinkling of chilli flakes.

LOADED WEDGE SALAD WITH TAHINI RANCH AND CRISPY CHICKPEAS

This indulgent salad uses a rich tahini sauce to load up wedges of lettuce before topping them with chunks of avocado, crunchy chickpeas and crumbled blue cheese. Use iceberg wedges or a few halved heads of Little Gem lettuce. Any leftover dressing can be stored in the fridge for up to 3 days (it works great as a dip for crudités or crisps!) – just be aware that tahini thickens, so simply loosen with a little water or lemon juice before serving. Tahini also can vary in terms of how much salt and acidity it needs, so feel free to adjust the salt and vinegar levels accordingly.

SERVES 4

For the tahini ranch dressing

180g tahini

80ml water

80ml lemon juice

1 tbsp white wine vinegar or apple cider vinegar

2 tsp Dijon mustard

2 tsp maple syrup

1 tsp garlic granules

1 tsp onion granules

3 tbsp finely chopped chives

3 tbsp finely chopped parsley

salt and freshly ground black pepper

For the crispy chickpeas

400g tin chickpeas, drained and rinsed

1 tsp ground cumin

½ tsp smoked paprika

2 tbsp olive oil

salt and freshly ground black pepper

For the salad 

1 iceberg lettuce, cored and quartered or cut into large wedges

1 large ripe avocado, diced

100g soft blue cheese, crumbled

1 To make the dressing, mix the tahini, water, lemon juice, vinegar, mustard, maple syrup, garlic granules, onion granules, chives, parsley, ¾ teaspoon salt and ¼ teaspoon pepper in a small bowl. Taste and adjust the seasoning. Brands of tahini can vary immensely in flavour and texture, which will result in carrying the ingredients differently – so be confident in adding a dash more maple syrup, salt or vinegar to balance out the sweet, salty and acidic notes this dressing needs. Set aside for 1 hour for the flavours to come together.

2 Preheat the oven to 200C/180C fan/gas 6. Line a large baking sheet with foil or baking paper. On the prepared baking sheet, toss the chickpeas with the cumin, paprika, olive oil, ¼ teaspoon salt and ¼ teaspoon pepper until well combined. Bake for 20 to 25 minutes, until crisp and golden.

3 To serve, begin with a layer of dressing on each lettuce wedge, then the avocado, then the crispy chickpeas and, finally, the blue cheese. Serve immediately.